Strawberry Rhubarb Pie Recipe Gluten-free and dairy-free (casein-free).

ORGANIC INGREDIENTS

• 2 uncooked pie crusts 9-inch (23 cm) 
• 390 g (3 cups) fresh or frozen strawberries
• 260 g (2 cups) fresh or frozen rhubarb cut into discs
• 75 g (1/3 cup) cane sugar
• 75 ml (5 tbsp) tapioca or cornstarch

PREPARATION

1. Preheat the oven to 180 °C (350 °F).
2. Place a pie crust in a deep, glass pie dish.
3. In a bowl, combine the fruit, sugar, and tapioca or cornstarch.
4. Pour the mixture into the pie crust, then cover with the other pie crust, making sure to baste the edges with beaten egg to seal. 
5. Make little cuts in the crust to let steam escape, then brush the crust with beaten egg for a golden crust.
6. Bake on the lower grill for about 60 minutes, or until the crust is golden. The cooking time can be up to 15 minutes longer if you are using frozen fruit.
7. Let rest before serving, allowing the starch to thicken.